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Gorgeously Green Penne Spring Pasta

Gorgeously Green Penne Spring Pasta

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Barilla

Barilla

Sauteed spring veggies tossed with penne pasta and a parsley-walnut topping is a refreshing weeknight meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F.
  2. Toast walnuts in oven for 5-8 minutes until the walnuts are lightly toasted.
  3. In a food processor, pulse together bread crumbs, walnuts and zest from 1 lemon.
  4. Pour into a medium dish and toss with parsley and a pinch of salt. Set aside.
  5. Prepare Barilla PLUS(R) Penne according to package directions. Drain reserving 1 cup of the cooking liquid.
  6. While pasta is cooking, pour olive oil into a large saute pan.
  7. Add the leeks and saute over medium heat for about 4 minutes until they start to soften.
  8. Add the peas, zucchini, asparagus, salt and pepper, and saute another 5 minutes until all of the vegetables are slightly softened.
  9. Add zest of second lemon and reserved cooking liquid and stir gently until combined.
  10. Drain pasta and return to cooking pot.
  11. Add vegetables to pasta and toss to combine. Gently stir in mint and basil. Taste and adjust seasoning if needed.
  12. Serve 1 cup pasta mixture into serving bowls. Top with 2 tablespoons of the walnut mixture.
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